Javanese Sambal with Grilled Shrimp

An unsung Asian cuisine, Indonesian food appeals to fans of big, bold flavors. Just use a food processor to create a five-ingredient sauce laden with coconut, chilies, and garlic for a pungent and spicy accompaniment to shrimp.

1 cup sweetened flaked or shredded dried coconut

6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and chopped

1 1/2 teaspoons anchovy paste

2 cloves garlic

5 tablespoons lime juice

1 pound (26 to 30 per lb.) peeled, deveined shrimp

Step 1

In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

Step 2

Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).

Step 3

Place shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.

Step 4

Transfer shrimp to a platter. Serve with sambal paste to add to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 221Calories from Fat 33

% Daily Value *
Total Fat 8.1g13%

Saturated Fat 5.7g29%
Cholesterol 174mg58%
Sodium 288mg12%
Total Carbohydrate 12g4%

Dietary Fiber 1.4g6%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Javanese Sambal with Grilled Shrimp